Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae

Journal of Food Science and Technology
Daniel KremrKarel Ventura

Abstract

In this study, an optimisation of extraction of sulphur volatile compounds (SVCs) has been performed using Central Composite Design. The conditions of the highest amount of eluated peaks and total peaks area have been treated. Factors such as coating of fiber for SPME (Solid Phase Microextraction), extraction temperature and extraction time have been optimised. The SVCs have shown the optimal extraction using a DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) fiber at 73 °C during 50 min. Furthermore, a pre-incubation step lasting 20 min at the extraction temperature has been used. In total, 12 samples have been investigated at the mentioned optimal conditions, eight from the Alliaceae and four from the Brassicaceae family. The highest number of SVCs (24) has been identified in the sample of chive. The most frequently identified compound found in 11 of 12 samples has been dimethyl trisulphide.

References

Aug 29, 2001·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·C TeyssierM H Siess
Jan 4, 2006·Journal of Chromatography. a·Virginia Lanzotti
May 21, 2014·Journal of Agricultural and Food Chemistry·Restituto TocmoDejian Huang

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Citations

Nov 2, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lvzhu YangShenghua Ding
Mar 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Urszula Dziekońska-KubczakMaria Balcerek
Dec 26, 2018·Food Chemistry·Judith Müller-MaatschChristof Björn Steingass
Feb 3, 2021·Nature Reviews. Microbiology·Laure WeisskopfPaolina Garbeva
Mar 10, 2016·Journal of the American Society for Mass Spectrometry·Elizabeth S HechtDavid C Muddiman

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